Macarons (caramel filling)

Prep time

~1 hour

Resting time

~40 minutes

Baking time

15 minutes

Cooling & filling

~30 minutes

Serving

25-30 macarons

Calories

~45–55 kcal (Calories depend on filling. A buttercream or ganache filling can add 40–70 kcal per macaron , so a filled macaron is usually 90–120 kcal)

🥚Ingredients

• 100 g egg whites (aged 24 hours, at room temperature)
• 90 g granulated sugar
• 130 g powdered sugar
• 140 g almond flour
• Pinch of salt
• 2 drops fresh lemon juice
• Optional: gel or powdered food coloring (avoid liquid food coloring)
• Filling of choice (used this caramel sauce here)

Note📝 For this recipe, I used a stand mixer ("robot") with both attachments: the balloon whisk for whipping the meringue to stiff peaks, and the flat beater for the initial stages of the macaronage.

👩‍🍳Instructions

1. 01

   Prepare the egg whites Wipe down a large glass or metal mixing bowl with a little lemon juice or vinegar to remove grease. Add the egg whites, cover, and refrigerate for 24 hours. Bring to room temperature before using.

2. 02

   Prepare the almond flour Spread the almond flour on a baking tray and dry it in the oven at 150°C for 10 minutes . Let it cool completely.

3. 03

   Sift dry ingredients First, sift the almond flour by itself to remove any lumps. Then, layer powdered sugar underneath the almond flour before sifting them together again. (This order helps push the slightly heavier almond flour through the sieve more smoothly, resulting in a finer and more even mixture.) Set aside.

4. 04

   Make the meringue Add the lemon juice and salt to the egg whites. Using a handheld mixer or stand mixer with a whisk attachment, beat on medium speed until soft peaks form. The mixture will look foamy at first, then start to build volume and leave faint tracks. With the mixer running, gradually add the granulated sugar in 3 additions. Whip until stiff, glossy peaks form (the meringue should hold s

5. 05

   Macaronage (folding)

   • Start the macaronage with a stand mixer fitted with a flat beater: mix at the lowest speed for 30 seconds .
   • Scrape the batter into the center, then beat again for 20 seconds on the lowest speed .
   • Finish the macaronage by hand with a spatula , folding slowly until the batter flows like honey and passes the figure-8 test (when you drop the batter in a figure 8, it should sink back into itself within about 10 seconds).

1. 01

   Pipe the shells Transfer the batter to a piping bag fitted with a medium round tip (Wilton 12, 1A, or Ateco 806). Pipe 1.5–2 inch rounds onto lined baking sheets, leaving 1–2 inches between each. Tap the trays firmly on the counter to release air bubbles, then use a toothpick to pop any remaining bubbles.

2. 02

   Rest Let the piped macarons rest at room temperature until they form a skin and are no longer tacky on top — usually 30–60 minutes. (Mine took exactly 40 minutes .)

3. 03

   Bake Preheat the oven to 150°C ( or try 140c so the feet don't be way too ruffled ) . Bake the macarons for 15 minutes . They are done when the tops are set and they don't wobble when gently touched.

4. 04

   Cool Allow the shells to cool on the baking sheet for 15 minutes before transferring to a wire rack. If they stick, let them sit a little longer.

5. 05

   Fill and mature Once cool, sandwich the shells with your favorite filling (buttercream, ganache, jam, etc.). Macarons can be eaten right away, but for best flavor, refrigerate for 12–24 hours to let them mature. Bring to room temperature before serving.

Storage : Keep covered in the refrigerator for up to 5 days.